Maggiano's Little Italy House Salad* Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4C Romaine Lettuce (cut into bite size pieces)
4C Iceberg Lettuce (cut into bite size pieces)
1 Red Onion (small) peeled and thinly sliced
4 oz Gorganzola Cheese - crumbled
4T Cooking Oil
4 oz Prosciutto (thin slices)
Dressing:
½ T Dijon Mustard
¼ C Red Wine Vinegar
2 t Granulated Sugar
2 Cloves Fresh Garlic (minced)
½ t Salt
½ C Olive Oil
1 t Freshly Ground Pepper
1 t Dried Oregano
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Directions: |
Directions:1. Heat (medium high) 4T cooking oil in a skillet. Add prosciutto and cook until it starts to turn brown and begins to curl. Drain on paper towels. Cool and cut into 2" squares.
2. Make dressing: In a medium sized mixing bowl, combine; mustard, sugar, garlic, vinegar and salt. Whisk until combined. Whisk in oil in a thin stream. Add pepper and oregano. Adjust seasonings if necessary and add more sugar or garlic to taste.
3. Place lettuce & onion in a large bowl and toss with dressing.
5. Divide lettuce mixture into 4 individual salad bowls. Sprinkle crumbled cheese and add prosciutto to each bowl. Serve.
4. Refrigerate extra dressing in airtight container for future use. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:3/4 Hour |
Personal
Notes: |
Personal
Notes: We love this salad at Maggiano's Little Italy Restaurant and have made some minor adjustments to what we feel is a better alignment to what the salad taste like at the restaurant.
Tags: Italian
Elegant Entertaining
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